Sweet Pistachio Squash Soup | Vegan

A naturally sweet + Creamy Plant-Based Soup

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Get ready to delight your taste buds with just 5 simple ingredients! This naturally sweet, creamy, comforting and flavorful soup is a definite treat on those brisk evenings. It's super easy to prepare and offers lots of nutritional value! I created this beauty when I first began my vegan diet, roughly 3 years ago; it's been a staple dish ever since! Let's get started! 

 

  • AUTHOR: YSMN

  • TOTAL TIME: < 1 hour

  • YIELD: 2-3 SERVINGS

 

ingredients:

  • 1/3 Calabaza Squash.

  • 5 pitted Dates.

  • 1/2 cup Pistachios.

  • 1 1/2  cup Coconut milk (optional: to reduce thickness, add additional coconut milk)

  • 1/2 cup coconut cream.

  • 1/4 tsp of cinnamon (optional).

 

instructions:

  • cut calabaza squash in halves & remove seeds.

  • boil 1/3 of calabaza squash until tender. use a fork to test tenderness of squash pieces.

  • once softened, remove outer skins and place tender squash chunks in a blender to puree.

  • add dates, coconut milk, coconut cream, and pistachios to traditional blender or nutribullet to puree.

  • puree until thick and creamy. (optional: to reduce thickness, add additional almond milk).

  • transfer to a medium sized pot and cook on low heat until warm, then serve.

  • devour!

enjoy this decadent and creamy soup with:

  • a side of oven roasted asparagus. 

  • in a bread bowl (if you're feeling fancy).

 

MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,

I WOULD LOVE TO SEE YOUR PHOTOS!

¡BUEN PROVECHO!

Entree, SoupYasmin Wells